Pork Loin With Green Chiles Recipes

PORK GREEN CHILE

Steps:

• Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
• Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
• Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

PORK LOIN WITH GREEN CHILES

Steps:

• Cut pork loin into 1 inch slices. Pound slightly.
• Mix together the flour with cayenne pepper, cumin, seasoned salt and the pepper.
• Roll pork pieces in seasoned flour.
• In a large skillet, saute pork, red onion and green or red pepper in butter until golden. Add rd wine to skillet along with chopped green chiles.
• Cover skilled and simmer for 30 minutes. Add pinto beans and continue cooking for 15 more minutes.
• Before serving, top hot pork with grated cheese.

SLOW COOKER GREEN CHILE PORK LOIN

Steps:

• Sprinkle the pork loin on both sides with the salt, pepper and garlic powder.
• Heat a large skillet over medium-high heat. Add the cooking oil
• Brown the roast on both sides, no need to cook through.
• Add the roast to the slow cooker, pour over the enchilada sauce. Add the onion, mushroom and bell pepper. Place the cream cheese last, on top of roast.
• Cook on LOW for 5-6 hours or HIGH for 4 hours.
• Remove pork on to a cutting board, let it rest while you whisk the sauce.
• Whisk the sauce together to blend in cream cheese in the slow cooker.
• Slice pork or cut into cubes. Add the pork back into the slow cooker to keep warm until ready to serve.
• Serve the pork with a generous amount of sauce.
• Serve with rice and beans or in a burrito.

GREEN CHILE PORK

Steps:

• For the marinade: Mix pineapple juice, olive oil, soy sauce, jerk seasoning, molasses, granulated onion, jalapenos and poblano together in a gallon resealable plastic bag. Add tenderized pork and refrigerate for at least 6 hours or up to 24 hours.
• For the sandwiches: Mix mayo and Jamaican relish in a bowl.
• Preheat a flat top or griddle on medium-high heat and put on pork to get a good sear, about 2 minutes. Flip and sear the other side, 2 minutes. Don't forget to put some of the peppers from the marinade and the pineapple on to caramelize, 2 to 3 minutes. Melt Swiss cheese on pork!
• Spread buns with Jamaican mayo on tops and bottoms, then add pork and Swiss cheese, caramelized pineapple and peppers and arugula. Close buns for green chile pork sandwiches!

NEW MEXICO CHILE STUFFED PORK TENDERLOIN RECIPE - (3.5/5)

Steps:

• Preheat the oven to 350ºF Mix the red bell peppers, onions, garlic and New Mexico chiles and shredded mozzarella in a large mixing bowl, set aside. Lay the pork on a cutting board and open it up. Fill the tenderloin with the red bell peppers, onions, garlic and New Mexico chiles from end to end. Close the pork and secure it with butchers twine. Brush the pork with the butter and season it with salt and pepper. In a roasting pan with a rack, pour in the chicken broth and place on rack. Cover with aluminum foil and place in the oven for 40 minutes and let it rest for 10 minutes before slicing. Note For a more intense flavor, marinate the pork in the refrigerator over night with a marinade of your choice. **You may also sear the pork on a bbq grill to add a smoky flavor.

GREEN CHILE SHREDDED PORK

Steps:

• Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred pork with two forks. Return to slow cooker; heat through. Using tongs, serve pork in tortillas with toppings as desired.

SLOW COOKER PORK GREEN CHILI

Steps:

• Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
• Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
• Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
• Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
• Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
• Cover and cook on Low for 8 hours.
• Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
• Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

PORK AND GREEN CHILE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.

EASY GREEN CHILE SKILLET PORK TENDERLOIN WITH SOUR CREAM GRAVY

Steps:

• Mix together the 5 spices, set aside.
• Trim the silver skin and any excess fat from the tenderloin and pat dry. Rub the spice mixture over the surface of the meat. The heat level can be regulated by how heavily the rub is applied. If the entire amount is used it will have just a little heat to it, but it is tempered somewhat by the sour cream in the gravy.
• Spread the flour on a piece of waxed paper or a plate and gently dredge the seasoned meat.
• Heat the oil in a skillet over medium-high heat, add the tenderloin and brown the meat on one side, 2-3 minutes.
• Turn the meat over, add more oil if desired, and add the diced onions and the minced garlic alongside the meat, stirring them occasionally.
• When the meat is browned (it won't be cooked through), add the diced chiles over and around the meat and pour in the chicken broth.
• Cover, and reduce heat to a simmer.
• Cook for 15-20 minutes, then check for doneness with the meat thermometer, when it reaches 140-145 degrees internally remove the meat to a platter.
• Let meat stand 10 minutes before slicing.
• Meanwhile, stir in the sour cream to the mixture remaining in the skillet until incorporated, to complete the gravy. If the gravy is too thick, stir in the water to thin.
• Serve gravy over meat, rice or pasta, as desired.
• Enjoy.